Saturday, December 19, 2009

Roasted Butternut Squash Ginger Soup

Tweeted: December 19, 2009
Origin: with personal alterations

Roasted Butternut Squash and Ginger Soup
Serves: 2-4 depending on squash and serving bowl size

1 lg butternut squash, peeled, seeded and cut into small chunks
1 cup Onion, chopped
1 stalk celery, small dice
4 slices of fresh ginger, peeled
6 Tbsp butter, divided
2-3 cups of veg 
2 cups apple cider
grated ginger, salt and pepper to taste

1.  Preheat oven to 400 degrees F.
2.  In a bowl mix squash chunks, 2 Tbsp melted butter, a pinch of salt and a dash of pepper.  Spread in a single layer on a baking sheet and roast for 20 minutes +or -.
3.  Once squash is fork tender, remove from oven.  Melt remaining butter in large saucepan.  Add onions, celery, and ginger.  Sweat until onions and ginger has begun to soften.  (if you would like to add garlic to this recipe, now would be a good time, sweat until garlic has softened).
4.  Add squash and broth to onions and bring to a boil, simmer, covered 15-20 minutes until squash is completely cooked and beginning to get mushy. 
5.  Puree with wand blender or in a food processor.
6.  Add cider and adjust seasoning and thickness with ginger, salt, pepper, cider and broth.

This recipe can easily be doubled to serve more or to have leftovers. 
Garnish suggestions: Sour cream, nutmeg, fresh bread rolls, mascapone. 

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